roasted stuffed zucchini & summer squash

How To Make roasted stuffed zucchini & summer squash

• 
  Step 1
  Preheat oven to 350 degrees. Cut each squash lengthwise.
• 
  Step 2
  Place some oil in the bottom of a roasting pan. Add the squash cut side up.
• 
  Step 3
  Season the squash.
• 
  Step 4
  Roast open side facing up for about 10-15 minutes.
• 
  Step 5
  While they are cooking, slice mushrooms.
• 
  Step 6
  Pull them from the oven. Pierce squash with a fork. They should be roughly half-cooked before you start the next step.
• 
  Step 7
  Sprinkle with Parmesan cheese.
• 
  Step 8
  Fan mushroom slices lengthwise, overlapping some so they are covered from one end to the other. Generally, two mushrooms per squash seem to work.
• 
  Step 9
  Top with pizza cheese. I use the blends but you can use straight mozzarella. I am conservative with the cheese because I am trying to watch my calories. (Non-fat cheese does not melt worth anything.)
• 
  Step 10
  Return to oven and cook another 10-15 minutes. Cheese should be melted, slightly brown and squash should pierce easily.
• 
  Step 11
  I eat one half of the zucchini and one half of summer squash in a sitting. I usually skip any other veggies when I cook these as they are quite filling.
• Step 12
  The roasting temp on this is flexible. You can go up or down 25 degrees to multitask with another dish for the same meal.
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